5.5 mm spine
N E W T I T L E S J U LY– D E C E M B E R 2 0 1 8
PAV I L I O N B O O K S CO M PA N Y L I M I T E D 43 G R E AT O R M O N D S T R E E T LO N D O N , WC 1 N 3 H Z S A L E S @ PAV I L I O N B O O K S .CO M W W W. PAV I L I O N B O O K S .CO M
NEW TITLES J U LY– D E C E M B E R 2 01 8
Food & drink
VEGETABLES ALL’ITALIANA CL ASSIC ITALIAN VEGETABLE DISHES WITH A MODERN T WIST
Anna Del Conte Pavilion | 9781911595441 | £20.00 | October 2018 | HB 60 photographs & illustrations | 224 pages | 235 x 193 mm
‘The queen of Italian cuisine.’ The Times This brand new collection of recipes from Anna Del Conte makes vegetables the star of the show. Organized in an A–Z format from asparago to zucchina, Anna presents classic dishes alongside her own personalized recipes, many previously unpublished, created throughout her years as a food writer. These range from much-loved recipes such as insalata caprese, parmigiana di melanzane, courgette fritters and squash ravioli with sage butter to more adventurous dishes such as tomato cappuccino. This is a celebration of vegetables that praises the flavour and texture of each individual root, squash, herb and pulse to teach a new generation of cooks how to enjoy fresh seasonal produce at any time of year. Anna Del Conte is widely recognized as the doyenne of Italian cooking. Her books include Gastronomy of Italy, Portrait of Pasta, revised and reissued as Anna Del Conte on Pasta in 2015, and The Classic Food of Northern Italy. She was awarded the Guild of Food Writers Lifetime Achievement Award in 2011. In 2016, Anna starred in the BBC programme ‘The Cook Who Changed Our Lives’ with Nigella Lawson, which won Programme of the Year at the Fortnum & Mason Food & Drink Awards 2017.
FOOD & DRIN K
3
HONEY & CO: AT HOME MIDDLE EASTERN RECIPES FROM OUR KITCHEN
Sarit Packer & Itamar Srulovich Pavilion | 9781911595663 | £26.00 | July 2018 | HB Over 100 photographs | 288 pages | 246 x 189 mm
The latest sensational cookery book by the award-winning chefs and FT columnists ‘This is our home food, our happiest place; the bright Middle Eastern flavours we adore for the people we love most. Welcome home.’ From breads to bakes, salads to sweets, there is something for everyone in this celebration of Middle Eastern cooking. Wholesome, fresh and seasonal ingredients are organized into chapters For Us Two, For Friends, For the Weekend, For a Crowd and The Kitchen. Enjoy authentic recipes like Jerusalem sesame bread filled with harissa and lemon chicken, tuck into a crisp salad with saffron-poached pears with walnut tahini, or delight in a fish pastilla or a rabbit stifado, among many more. The mouth-watering recipes featured in this book are quick and simple to make. Packed full of stylish and stunning photography, At Home takes Sarit and Itamar out of the restaurant kitchen and into their home, and is filled with the stories in food that mean the most to them. Sarit Packer and Itamar Srulovich opened Honey & Co in 2012, launching their restaurant Honey & Smoke and deli Honey & Spice close behind. Honey & Co The Cookbook (2015) was named Cookbook of the Year by The Sunday Times. It was also Fortnum & Mason Food & Drink Awards’ Cookery Book of the Year 2015 and The Guild of Food Writer’s Award Winner for Best First Book.
4
FOOD & DRIN K
FOOD & DRIN K
5
DARJEELING EXPRESS HOME- COOKED DISHES FROM KOLK ATA TO HYDER ABAD AND BE YOND
Asma Khan Pavilion | 9781911595687 | £20.00 | October 2018 | HB 60 photographs | 192 pages | 235 x 193 mm
‘Some of the best Indian cooking you can find’ Tom Parker Bowles, Mail on Sunday Darjeeling Express began life as a dinner for 12 guests at home – Indian food, lovingly cooked from family recipes going back generations. The recipes are homage to Asma’s royal Mughlai ancestry and the busy streets of Kolkata, where she grew up, resulting in a mélange of street food such as papri chaat (fried dough with chickpeas, yoghurt and chutney) alongside royal recipes such as lamb dum biryani (lamb curry cooked with rice and spices), spanning Kolkata in the east to Hyderabad in the south. The kitchen at Asma’s restaurant, Darjeeling Express, is run by an all-women team and champions homestyle food cooked with passion to nourish body and soul. The recipes are split between simple mid-week meals for two, family feasts for quick and easy cooking and celebratory feasts. Asma Khan comes from a royal background – Rajput on her father’s side and Bengali on her mother’s. After training as a lawyer, Asma registered for a food business, which began life as a supper club in her home in Kensington, London. In 2015, Asma opened a pop-up to much acclaim; Darjeeling Express, the restaurant, opened its doors in London’s Kingly Court, Soho, in June 2017.
6
FOOD & DRIN K
SIGHT SMELL TOUCH TASTE SOUND A NEW WAY TO COOK
Sybil Kapoor Pavilion | 9781911595670 | ÂŁ24.00 | September 2018 | HB 40 photographs & 40 illustrations | 240 pages | 235 x 193 mm
Essential for any cook who wants to perfect their understanding of the art of cookery What makes a dish look alluring? Can smell enhance the pleasure of eating? Does the texture and sound of food change our perception? Sight Smell Touch Taste Sound is essential reading for anyone who loves to cook. Sybil Kapoor leads the reader through simplified kitchen theory and a selection of tempting recipes to explain how we can unlock the power of our five senses to make amazing meals. The book is designed so that the reader can learn first by understanding a little theory, then by cooking the recipes and conducting easy practical tests suggested throughout. Carefully cross-referenced, over 125 recipes have been chosen to ensure a good breadth of ideas for the domestic cook, ranging from Persian sour lentil soup and blackened salmon with pineapple salsa to mint julep and chilli marmalade. Sybil Kapoor is one of Britain’s most respected food writers and authors. She has won many awards for her cookery writing, including two prestigious Glenfiddich Awards and two Michael Smith Awards from the Guild of Food Writers. She won Food Writer of the Year at The Fortnum & Mason Food and Drink Awards 2015. Her bestselling books include Citrus and Spice, Simply British, Taste: A New Way to Cook and Simply Baking.
FOOD & DRIN K
7
THE MOB KITCHEN COOKBOOK FEASTS FOR FOUR FOR £10 OR LESS
Ben Lebus Pavilion | 9781911624011 | £14.99 | September 2018 | HB 60 photographs | 144 pages | 235 x 193 mm
‘The thrifty home-cook’s unlikely hero.’ Daily Mail Having taken the social media world by storm with his one-minute, how-to-make recipe videos, Mob Kitchen founder Ben Lebus is revitalizing home cooking with delicious, easy and accessible dishes that absolutely anyone can cook, all on a budget. Each recipe is designed to feed four people for under £10, and is translated into ‘Mob Money’ on the page to indicate which recipes are more or less expensive to make. His mission is to mob-ilize cooks everywhere, young or old, and to inspire them to cook delicious, nutritious and inexpensive recipes. Mob Kitchen doesn’t make any absurd store-cupboard assumptions. All that is expected is to have salt, pepper, olive oil and a small budget – nothing more. Ben Lebus learnt to cook from his father, who ran an Italian restaurant for a number of years. At university, he quickly saw that his flatmates did not share his knowledge of cooking, so he decided to devise a list of recipes that would feed four people for under £10, wanting to show that it was possible to cook beautiful, healthy, delicious food on a budget. He launched Mob Kitchen three months after he graduated and has amassed impressive followings on Facebook and Instagram.
8
FOOD & DRIN K
FOOD & DRIN K
9
NATIONAL TRUST
BOOK OF CRUMBLES 60 DELICIOUS AND COMFORTING CRUMBLE AND COBBLER RECIPES
Laura Mason National Trust Books | 9781911358473 | £9.99 | October 2018 HB | Colour illustrations throughout | 128 pages | 192 x 136 mm
The follow-up to 2017’s hit, National Trust Book of Scones A companion to the hugely successful National Trust Book of Scones, this book includes over 60 recipes for delicious crumbles and cobblers, sweet and savoury. From classic recipes like apple and blackberry or rhubarb crumble to exciting new variations like crumble cheesecakes and microwavable mug crumbles for the time-challenged, this is the perfect comfort food to cosy up with on a winter’s night. As well as a section on how to make classic accompaniments such as jam and custard, Mason adds in interesting cooking trivia about Britain’s favourite pudding, including historical recipes and how to make the best custard. Laura Mason was raised on a farm in Yorkshire. A highly respected food historian and writer, her books include The National Trust Book of Afternoon Tea, The Picnic Cookbook, Good Old- Fashioned Roasts, The National Trust Farmhouse Cookbook and The National Trust Complete Country Cookbook.
10
FOOD & DRIN K
SLOW COOKER HEAVEN
HONEYBUNS
OVER 100 OF THE BEST EVER RECIPES
GLUTEN-FREE BAKING
Lorna Brash
GLORIOUS RECIPES FOR MUFFINS, BROWNIES, CAKES AND TR AYBAKES
Emma Goss-Custard
National Trust Books | 9781911358459 | £14.99 | April 2018
Pavilion | 9781911624080 | £12.99 | August 2018 | PB
HB | Colour photographs throughout | 256 pages | 220 x 220 mm
Photographs throughout | 176 pages | 220 x 220 mm
Over 100 recipes from sauces to roasts and tagines to puddings
Gluten-free bakes every bit as delicious as traditional treats
Slow cooking is ideal for people with all kinds of lifestyles. With so many quick to prepare and easy to follow recipes, this book will prove an invaluable addition to every cook’s kitchen. Delicious dishes for everyday family meals, such as bistro-style bolognese sauce and fish pie, sit alongside fabulous food for friends such as whole chicken with creamy tarragon. Tempting treats include puddings, cakes and preserves.
With a little know-how from Honeybuns, we can enjoy gorgeous cakes, muffins, brownies, flapjacks, biscuits and puddings – from lemon drizzle cake and a very chocolatey cake to baked apple muffins and Heathcliff brownies too. Puddings include baked lemon cheesecake, chocolate and raspberry tartlets, and peach and raspberry roulade. Packed with practical tips and with a guide to ingredients, this book gives all the inspiration and advice needed to make baking glutenfree and gorgeous!
Lorna Brash is a food writer and broadcaster. She has written for numerous magazines, including Daily Mail Weekend, Delicious, BBC Good Food, Your M&S and Slimming World. She provides a menu consultancy service for a number of restaurants.
Emma Goss-Custard launched award-winning Honeybuns in the late 1990s, making delicious cakes and bars from their farm in Dorset for major UK retail outlets including Tesco, Asda, Waitrose and Sainsbury’s. Among others, they have taken home numerous Great Taste Awards, and were awarded Judge’s Favourite in the Best Producer category in the Observer Food Monthly awards.
FOOD & DRIN K
11
SALADS FRESH, SIMPLE AND EXOTIC SALMAGUNDI FROM AROUND THE WORLD
Sally Butcher Pavilion | 9781911624301 | £14.99 | August 2018 | PB Colour photographs throughout | 272 pages | 246 x 189 mm
A culinary and cultural tour of salad dishes from Persia and around the world Acclaimed author Sally Butcher takes the reader on a culinary tour of salad bowls across the world in 150 recipes. The recipes feature a number of archaic, traditional and staple dishes – and modern dishes too. No stone is left unturned in the pursuit of the ultimate salad recipe. Seasoned with Sally’s trademark mixture of folklore and anecdotes throughout, this is a gold mine of unusual salad recipes. Sally Butcher is the fiery-haired proprietress of the must-visited Persian food store and café Persepolis, in Peckham, London. Her first book, Persia in Peckham, was shortlisted for the 2008 André Simon Award. She is also the author of Veggiestan, Snackistan and Persepolis: Vegetarian Recipes from Persia, Peckham and Beyond, with Salmagundi (the hardback edition of this book) also being shortlisted for a Guild of Food Writers Award.
12
FOOD & DRIN K
FRESH VEGAN KITCHEN
WHISK Y CLASSIFIED
DELICIOUS RECIPES FOR THE
CHOOSING SINGLE MALTS
VEGAN AND R AW KITCHEN
BY FL AVOUR
David & Charlotte Bailey
David Wishart
Pavilion | 9781911624073 | £12.99 | July 2018 | PB
Pavilion | 9781911595731 | £14.99 | September 2018 | HB
50 photographs | 176 pages | 220 x 220 mm
200 photographs & illustrations | 272 pages | 236 x 163 mm
Irresistible recipes from award-winning vegan street food pioneers
A fully revised and updated edition of the definitive guide to malt whisky
An inspirational collection of recipes featuring classic dishes from a wealth of cultures, including Thai green curry, beer-battered tofu ‘fish’ and chips and pearl barley risotto with pumpkin and sage. The mouth-watering desserts range from borage and blueberry snow cones to churros with dark chocolate dipping sauce. From big breakfasts to light salads and comforting mains to low-sugar sweet treats, this is a glorious collection of exciting recipes that taste terrific.
Single malt whisky is the fastest expanding sector of the booming whisky market. Visitor numbers at Scotland’s whisky distilleries reached record numbers of over 1.7 million in 2016. Each entry in this classic guide includes a short description of the distillery, information for visitors, Dr Wishart’s own tasting notes and his flavour profiles according to his innovative classification. The history of whisky-making and production methods are clearly explained, and the author also reveals how to organize a whisky tasting. Whisky Classified makes an excellent tasting guide for all whisky drinkers, from the novice to the connoisseur.
David & Charlotte Bailey serve only nutritious wholefoods from their street-food van, Wholefood Heaven. Their ethos is simple: no matter where you are, you should be able to buy high-quality, nutritious, healthy, ethical and tasty fresh food. They won Best Main Dish at the British Street Food Awards for their Buddha Bowl. They are also the authors of Wholefood Heaven in a Bowl.
David Wishart became interested in malt whisky when, as a mathematics undergraduate at St Andrews, he was first introduced to cask-strength Laphroaig by his father. He gives whisky talks and tastings to postgraduates and at international conferences.
FOOD & DRIN K
13
5.5 mm spine
N E W T I T L E S J U LY– D E C E M B E R 2 0 1 8
PAV I L I O N B O O K S CO M PA N Y L I M I T E D 43 G R E AT O R M O N D S T R E E T LO N D O N , WC 1 N 3 H Z S A L E S @ PAV I L I O N B O O K S .CO M W W W. PAV I L I O N B O O K S .CO M
NEW TITLES J U LY– D E C E M B E R 2 01 8